Mulled Wine Brownies (Vegan)
Mulled wine brownies - crispy on the outside, fudgy on the inside and filled with the flavours of festive mulled wine, these vegan brownies are sure to be a hit at Christmas!
Servings 9 people
Ingredients
- 2 tablespoon ground flaxseed (or ground chia seeds)
- 3 tablespoon water
- 225 g (1 + ¾ cups + 1Tbsp) plain (all-purpose) flour
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 100 g (3.5oz) dark chocolate chopped
- 50 g (⅓ cup + 1 Tbsp) cocoa powder
- 90 g (¼ cup + 2 Tbsp) coconut oil or dairy free block margarine
- 100 ml (⅓ cup + 1Tbsp + 1tsp) red wine
- 1 teaspoon instant espresso powder (optional)
- 230 g (1 cup + 2Tbsp) caster sugar
- finely grated zest of 1 orange
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Grease a 20cm/8inch square tin and line with baking parchment.
- Mix together the ground flaxseed and the water in a small bowl, set aside to go gloopy.
- Whisk together the plain flour, bicarbonate of soda, cinnamon, ginger, nutmeg, cloves, allspice and salt in a large bowl with a balloon whisk and set aside.
- Place the chopped dark chocolate in a heatproof bowl along with the coconut oil, cocoa powder, red wine and instant espresso powder.
- Place the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water). Stir until the chocolate is melted. The mixture will probably look a little lumpy and separated, don't worry, this is normal; just make sure that all of the chocolate is melted.
- Remove the bowl from the heat and add the sugar, orange zest and the flaxseed mixture. Whisk with an electric mixer until it is smooth and glossy.
- Tip in the dry ingredients and fold in with a spatula until just combined. The mixture will be very thick but be careful not to over-mix it or the brownies may be tough.
- Spoon the batter into the prepared tin and use a spatula to spread it level. It won't spread much in the oven so make sure you get it as level as you can.
- Bake for 22-25 minutes until a skewer inserted near the edge comes out with moist crumbs on it. The middle should still be a little gooey.
- Leave to cool in the tin for about an hour then carefully lift the slab out and slice into squares.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- This recipe is adapted from here: http://www.veganbaking.net/recipes/brownies-and-bars/brownies/ultimate-brownies